Pulse chick peas and artichoke hearts in a food processor with the garlic and onion. Add the lemon juice and tahini and pulse again. Turn the processor on, and while it is running, drizzle the olive oil into the mix until the hummus appears light and almost fluffy. Add a pinch of salt or more if needed. This can be served immediately or chilled.
I always serve it with warm homemade pita chips: Cut whole wheat pitas into triangles and separate. Drizzle with olive oil, toss with dried oregano, garlic salt, onion powder, and bake on a cookie sheet at 350 degrees until crispy. It is a great instant snack or appetizer!

SO HOW'D IT GO?

So delicious! I tripled it and only had one can of artichokes but it still came out great. Instead of draining the artichokes, I used that liquid in place of the oil. I also added some basil from my garden. Best hummus ever!

This gets the Hummus Monster's Seal of Approval!! :)>>> It is tastier if allowed to rest and chill thoroughly, to allow the flavours to blend. I boil my own chickpeas so I had to measure "a can" by filling the artichoke can with garbanzos. I recommend keeping aside some of the cooking liquid to thin the hummus if needed.

This came out delicious! I would be wary of using too much garlic though. I personally dont enjoy the burn. I didnt measure anything really though but I would have never thought to put artichoke in hummus before and I really like the taste of it. Artichokes are quickly becoming one of my new favorites 8)